Four types of metal oxide semiconductor gas sensor arrays were used to observe the aroma and spoilage odor emitted during the ripening process of plum & banana fruits. All gas sensors showed a high correlation (R=0.82~0.90) with the olfactory. The TGS 2603 sensor showed a high correlation of 0.90 between the odor generated and sensory perception of smell in the process of ripening and decaying fruits. In addition, it showed a very high correlation of 0.91 with the decay rate of the plum sample, and the significance probability through one-way ANOVA was also less than 0.05, which confirmed it as an optimal gas sensor (TGS 2603). Principal component analysis was performed using all the data. The cumulative variability was 99.54%, which could be explained only by two principal components, and the first principal component was 95.11%, which was related to the freshness of the fruit. It was analyzed as fresh fruit in the negative(-) direction and decayed fruit in the positive(+) direction.

The changes in the aroma and spoilage odor emitted from eleven ‘Hongro’ apples during ten weeks’ storage were investigated using six types of metal oxide semiconductor gas sensor arrays. The gas sensors used in the evaluation were sensitive to apple-emitted aroma or spoilage odor, and a high reproducibility of 5% relative standard deviation or less was confirmed. Significantly, the change in apple-emitted aroma or spoilage odor was easily distinguished by the optimal gas sensor and a significant correlation (r=0.992) between decay rate and sensitivity change was observed. The results of a principal component analysis of the signal patterns obtained by data standardization using the optimal gas sensor showed a clear classification between decayed sampler groups and undecayed sampler groups.